One-Pot Chili Mac

My roommate called it "depression dinner," which I took as a compliment—not because I was sad, but because this one-pot chili mac somehow fixes everything. The first time I made it, I was short on time, low on motivation, and tired of doing dishes. Twenty-five minutes later, I had something that tasted like it simmered for hours, looked impressive enough to serve to people I actually liked, and left me with exactly one pot to wash. That's when I knew this recipe had staying power.

I made this for a potluck once and watched someone take a second huge bowl before the main course was even done. They asked if it was some fancy recipe I'd been keeping secret. When I told them it was a weeknight dinner that took 35 minutes, they didn't believe me until I showed them the pot. Now it's the first thing people ask me to bring.

Ingredients

• Ground beef (1 lb): Use 80/20 blend for the best flavor—the fat renders into the veggies and keeps everything moist, but don't skip draining the excess.
• Onion and red bell pepper: Dice them roughly equal; the pepper adds sweetness that balances the chili powder beautifully.
• Garlic (3 cloves): Mince it fresh—jarred tastes thin here, and you want it to bloom into those spices.
• Kidney beans: Rinse canned beans well to cut the tinny flavor and reduce sodium.
• Diced tomatoes and tomato sauce: The combo of both gives you texture and depth; don't skip either.
• Broth (2 cups): Use beef for richer flavor or vegetable if that's what's in your pantry—the spices matter more than the broth type.
• Elbow macaroni (2 cups uncooked): Don't use a different pasta shape; small shapes hold the sauce better and cook evenly in one pot.
• Spice blend: Toast the spices by cooking them for a full minute after adding them—it wakes them up and makes the whole dish taste deeper.
• Cheddar cheese (1½ cups): Shred it fresh from a block if you can; pre-shredded has anti-caking agents that make it grainy when melted.
• Sour cream: Optional but recommended—a dollop right before serving adds tang and richness.

Instructions

Brown the meat:

Heat a large pot over medium-high and add the ground beef, breaking it apart with a wooden spoon as it cooks. You'll hear it sizzle and smell that savory richness—that's the Maillard reaction doing its thing. Drain excess fat if it looks like a pool, but leave some behind for flavor.

Soften the vegetables:

Toss in the onion, bell pepper, and garlic, stirring for 3–4 minutes until they're soft and the onion turns translucent. Your kitchen will smell incredible at this point.

Bloom the spices:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper, stirring constantly for exactly one minute. This short time cooks out the raw spice taste and makes everything taste richer.

Build the pot:

Add the beans, diced tomatoes, tomato sauce, broth, and pasta all at once. Stir everything together until the pasta is roughly coated; it'll look soupy, and that's correct.

Simmer until tender:

Bring it to a boil, then drop the heat to medium-low, cover, and let it bubble gently for 12–15 minutes. Stir every few minutes to keep the pasta from sticking to the bottom. The pasta will absorb the liquid and soften, and everything will start tasting like one unified dish instead of separate ingredients.

Melt in the cheese:

When the pasta is tender, uncover the pot, add the shredded cheddar, and stir until it disappears into the sauce and turns it creamy and golden. Taste here and adjust salt if needed.

Serve:

Spoon it into bowls and top with a small dollop of sour cream if you're using it, a sprinkle of fresh herbs, or just eat it plain. It's good either way.

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My little sister used to pick all the pasta out of soups and stews, but when I made her a bowl of this, she cleaned it. That's when I realized this dish isn't comfort food—it's a conversation changer, the kind of thing that makes people slow down and actually taste what they're eating.

Why This Works as One-Pot Cooking

The pasta cooks directly in the sauce instead of separate water, which means every strand absorbs the chili flavor instead of tasting plain. The starch from the pasta also thickens the sauce naturally as it cooks, so you don't need any thickener or cream base. By the time everything's tender, the pot has done all the work—the flavors have married, the texture is perfect, and you're left with something that tastes like it's been simmering for hours when it's really only been 25 minutes.

How to Make It Your Own

I've made this with ground turkey when I wanted something lighter, and the spices carry it just as well. Some nights I add a diced jalapeño with the vegetables for heat, or stir in fresh cilantro at the end for brightness. Once I threw in corn and it worked—add whatever vegetables feel right to you, just keep the liquid ratio the same so the pasta cooks correctly. The base is flexible; it's the spice blend and technique that make it special.

Storage and Leftovers

This reheats beautifully and actually tastes better the next day when the flavors have settled. Store it in an airtight container in the fridge for up to four days, or freeze it for up to three months. When reheating, add a splash of broth or water if it's thickened too much, then warm it gently on the stovetop over medium heat.

• Leftover chili mac makes an excellent lunch base—add a fried egg on top for breakfast or mix it into a quesadilla.
• If you're meal prepping, divide into portions before the cheese gets cold and it'll reheat more evenly.
• Cold leftovers straight from the fridge are honestly good too if you're in a rush.

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This recipe is proof that simple is often better. It's the kind of dish that brings people back to your table, not because it's fancy, but because it tastes like someone who knows you made it.

Common Questions

→ Can I use turkey instead of beef?

Yes, ground turkey works well as a lighter alternative and absorbs the spices nicely for a flavorful dish.

→ How do I prevent the macaroni from sticking?

Stir occasionally during simmering and ensure there's enough liquid to cook the pasta evenly without sticking.

→ Can this be made vegetarian?

Substitute meat with plant-based crumbles or additional beans, and use vegetable broth to keep it vegetarian.

→ What spices add the best flavor?

Chili powder, cumin, smoked paprika, and oregano combine to create the classic warm and smoky flavor profile.

→ Is sour cream necessary?

Sour cream is optional but adds a nice creamy tang when served on top, balancing the spices.